南极磷虾壳中虾青素酯的皂化工艺研究  

Study on the saponification technique of astaxanthin esters from Antarctic krill shells

作　　者：姜启兴[1] 宋素梅[1] 夏文水[1] 刘富俊[2] 许艳顺[1] 刘冬梅[2] 王海鸥[1] 

机构地区：[1]江南大学食品学院,江苏无锡214122 [2]辽宁省大连海洋渔业集团公司,辽宁大连116113

出　　处：《食品工业科技》2014年第8期233-236,共4页Science and Technology of Food Industry

基　　金："十二五"国家"863"计划项目(2011AA090801)

摘　　要：研究了南极磷虾壳中虾青素酯的皂化条件,以游离虾青素含量为指标,分析了粗提液浓度、皂化温度和碱浓度对皂化效果的影响。结果表明,粗提液浓度在0.1g/mL时,完成皂化所需的时间和碱浓度较为合适;皂化温度和碱浓度越高,完成皂化所需的时间越短,而损失也越大。最适皂化条件为,粗提液浓度0.1g/mL、皂化温度5℃、碱浓度0.020mol/L,皂化时间12h时,此条件下游离虾青素含量为55.75μg/mL。Saponification conditions of astaxanthin esters from Antarctic krill shells were studied,and effects of pigment concentration,saponification temperature and alkali concentration on saponification were determined by taking free astaxanthin as index. Results showed that when the crude extract concentration was 0.1g/mL,the time and alkali concentration required to complete the saponification were appropriate. The time required to complete the saponification was shorter when the temperature and alkali concentration were higher,but the loss was greater. The most suitable saponification conditions were crude extract concentration 0.1g/mL,saponification temperature 5℃,alkali concentration 0.020mol/L and 55.75μg/mL of free astaxanthin was obtained at 12h of saponification.

关 键 词：南极磷虾壳 虾青素酯 皂化 虾青素 

分 类 号：TS209[轻工技术与工程—食品科学]